Chinese Food
Cranberry lemon pound cake
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The good partner of cold winter afternoon tea is this pound cake. They are worried about the high oil and sugar of pound cake. In fact, there is a mistake. Butter is extracted from milk. It is rich in amino acids and protein, as well as vitamin A and a variety of vitamins and minerals. So reasonable consumption is good for health. And this pound cake uses cranberry and lemon juice to mix the flavor. It's really great. Make another cup of cranberry black tea to match the cake. It's even better-
Cooking ingredients
Cooking Steps
Step1:Preparation of material
Step2:Wash the dried cranberries in boiling water and soak them in boiling water for 30 minutes.
Step3:Squeeze dry and soak in rum for one hour. The cranberry water is left to boil syrup.
Step4:The mould is 21cm long, 7cm wide and 5cm high. It is spread in the mould with oil paper.
Step5:After the butter has softened thoroughly, first stir it with an egg beater. Then add sugar powder and beat until it is fluffy and white.
Step6:Add 30 degrees of melted white chocolate to print. It looks like cream.
Step7:After mixing the egg liquid, add butter and beat it in six times. Beat it for more than 1 minute before adding the egg liquid again.
Step8:The volume of the beaten butter and egg liquid has increased a lot. It's very fluffy and delicate.
Step9:Mix in the low gluten powder twice.
Step10:Mix the powder and add some cranberry, lemon peel and lemon juice.
Step11:Put the batter into the mould and smooth the surface. Bake in the preheated oven at 180 ℃ for about 40 minutes.
Step12:Bake for about 15 minutes. Take out and cut a knife in the middle of the cake. Then put it into the oven to continue baking.
Step13:When baking the cake, boil the sugar water. It's for brushing the cake. Cranberry water and cranberry soaked in rum can be boiled for about 5 minutes with a little sugar.
Step14:Baked cake.
Step15:Hang it for a while and brush sugar water when it's warm. Then wrap it in a fresh-keeping bag. Cool it and refrigerate it for the night before eating. It's better to keep it for a few days before eating.
Step16:Enjoy the beauty
Cooking tips:It's not difficult to make a pound cake, but the key is to pay attention to the temperature and emulsification process when whipping butter and egg liquid. Because water and oil are separated accidentally, so pay attention to the same temperature between them. Refrigerated pound cake. Take it out of the refrigerator before eating. Eat it after the room temperature is softened. It will be very soft and sweet. There are skills in making delicious dishes.
